This entry was posted on Friday, August 29th, 2008 at 12:05 pm and is filed under Soy Recipes, Tofu. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
Commercial mayonnaise consist of at least 65% fat. And of course, a variety of preservatives. Those jars seem to last way too long in the frig.
Here is a basic tofu mayonnaise that contains no eggs and very little oil. It’s ideal for use in low-calorie and low-fat diets. Keep it refrigerated and use it within two days.
Ingredients:
- 6 ounces of tofu
- 1-1/2 to 2 Tbsp lemon juice or vinegar (or equal parts of each)
- 2 Tbsp oil
- 1/2 tsp salt or 2 tsp soy sauce
- dash of pepper
Combine all ingredients in a blender and puree until smooth. Chill before serving.
Variations: You have the basics, now for the variety of add-ons
- Onion - 1/4 cup chopped onion. This is great with most fried tofu and most vegetable dishes.
- Dill & Garlic - 1/4 tsp dill and 1 glove minced garlic to replace the pepper.
- Pickle - chop up two small cucumber pickles and use over slided tomatoes.
- Celery & Onion - 3 Tbsp of each, diced. Goes very well with squash dished.
- Mustard - 1 tsp hot mustard. You’ll love this with fresh tomatoes, fried tofu or steamed broccoli
- Raisins - 2/3 cup raisins. Cut back on half the salt. Serve as a topping over apples or on Waldorf salads.
That should get you going. Experiment. Try a variety of herbs, too.